October 18, 2010

Garden Vegetable Soup

Garden Vegetable Soup

As with almost any soup, you can vary the amount of the vegetables based on what you have on hand.

4 Carrots, chopped

1 large onion, chopped

4-6 cloves of garlic, minced

3 stalks of celery, chopped

1 small head of cabbage, chopped

1 T. olive oil

1 can Ro*tel (do not drain)

2 quarts home canned tomatoes or 2 large cans (15 oz) diced tomatoes (do not drain)

3 quarts of chicken stock (organic preferred)  To make vegetarian, use vegetable stock instead

1 1/2 cups dehydrated zucchini and squash or 2 large fresh squash sliced or chopped

Seasoning—salt, pepper, Tony’s, and any herbs you would like to add (parsley, basil, etc)

If using fresh squash, sauté squash, onion, carrot, garlic, and celery in olive oil for about 2 minutes.  If using dehydrated, reserve those to add later.  Add chicken stock, cabbage, tomatoes, and Ro*tel.  Bring to a boil, and then if using dehydrated squash, add those.  Season to taste. 

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